{"id":41948,"date":"2013-04-11T11:08:05","date_gmt":"2013-04-11T09:08:05","guid":{"rendered":"http:\/\/www.whalecottage.com\/blog\/?p=41948"},"modified":"2013-04-14T11:59:19","modified_gmt":"2013-04-14T09:59:19","slug":"taste-cape-town-dishes-up-a-feast-of-cape-restaurants-and-chefs","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/taste-cape-town-dishes-up-a-feast-of-cape-restaurants-and-chefs\/","title":{"rendered":"Taste of Cape Town dishes up a feast of Cape restaurants and chefs!"},"content":{"rendered":"

\"\"<\/a>The sixth Taste of Cape Town, to be held at the Green Point Cricket Club from today until Sunday, promises to be a feast of food and beverages, prepared by some of the Cape’s leading chefs, and offered for tasting by top wine estates and beverage houses.<\/p>\n

A pop-up restaurant will feature some of our region’s best chefs, hosted by a different chef each day:<\/p>\n

* \u00a0 Chef Luke Dale-Roberts, representing The Pot Luck Club, offering Miso-glazed short rib with kimchi, pork belly with XO and red cabbage slaw, and Thai-style prawns with Tom Yum butter on Friday.<\/p>\n

* \u00a0 Chef Bruce Robertson, past owner of award-winning The Showroom, and now running The Boathouse<\/a> <\/strong><\/span>from his home in Scarborough, will dish up snot vis (photograph) and sea cucumber, ‘Viss ‘n \"\"<\/a>Tjips’, and Lucky Star pie on Saturday.<\/p>\n

* \u00a0 Chef Scot Kirton of La Colombe will offer Lemon verbena cured trout, ostrich tataki, and rose and coconut pannacotta on Thursday.<\/p>\n

* \u00a0 Chef Tanja Kruger of Makaron Restaurant<\/a><\/span><\/strong>, and member of the SA Culinary team, will serve Nigiri sustainable fish, smoked lamb belly, and a rum, caramel and banana dessert on Sunday.<\/p>\n

Eleven restaurant stands will offer food to taste, in exchange for crowns (R5 per crown, and dish prices range from 4 – 8 crowns each, as a means of payment:<\/p>\n

* \u00a0 Azure Restaurant<\/span> at the Twelve Apostles hotel, with Chef Henrico Grobbelaar at the helm, serving duck liver cream, Chalmar beef fillet, and Bea Tollman’s rice pudding<\/p>\n

* \u00a0 96 Winery Road<\/span> in Stellenbosch, led by Chef Natasha Wray, serving crispy pork belly strips, line fish Nobu style, and parmesan and chorizo risotto<\/p>\n

* \u00a0 De Grendel Restaurant<\/span><\/strong><\/a>, which opened a year ago, with Chef Ian Bergh, serving duck and risotto, braised beef, and quail.<\/p>\n

* \u00a0 Fyndraai Restaurant<\/a> <\/span><\/strong>at Solms-Delta, with Chef Shaun Schoeman, offering Tiger prwan and calamari breyani, Karoo ‘lamsoutribbetjie<\/em>‘, and venison wild rosemary pie<\/p>\n

* \u00a0 Signal Restaurant<\/strong><\/span><\/a> at the Cape Grace, with Chef Malika van Reenen, serving prawn salad, beef short rib, and pear dessert<\/p>\n

* \u00a0\"\"<\/a> Savour<\/span> at 15 on Orange, headed by Chef Sanel Esterhuyse, offering Norwegian salmon and avocado tartare (photograph), quail curry, and seared scallops<\/p>\n

* \u00a0 Jewel of India<\/span>, now located in Bo-Kaap, with Chef Dayanand Shankar Poojary, serving Chicken Tikka, Paneer Makhani, and Madras fish curry<\/p>\n

* \u00a0 Beefcakes Burger Bar<\/span>, based in Green Point, with Chef Wonderful Ndhlovu offering poppers, gourmet ostrich burge, and chocolate brownie.<\/p>\n

* \u00a0 Dash Restaurant<\/a><\/span><\/strong> at the Queen Victoria Hotel in the V&A Waterfront, with Chef Craig Paterson, serving fish rillettes, braised lamb breast, and ‘Go Bananas’ <\/em>dessert<\/p>\n

* \u00a0 The Brasserie<\/span> (sister restaurant to Societi Bistro) with Chef Stefan Marais, offering West Coast mussels, Brasserie Scotch egg, and French onion soup<\/p>\n

* \u00a0 Il Leone Mastrantonio<\/span> with Chef Daniel Toledo, serving Linguine ai Gamberetti (prawns), flash-fried calamari, and coffee-flavoured panacotta.<\/p>\n

Top chefs will do demonstrations in the Pick ‘n Pay Chef’s Theatre, while the Pick ‘n Pay Wine and Canap\u00e9 Experience will teach Festival goers how to pair wines and canap\u00e9s. Lindt’s Master Chocolatiers will demonstrate making Lindor truffles and pralines\u00a0and chocolate sculpturing, with their Excellence and Creation ranges available for sale. \u00a0 A special focus on Thai foods will be offered via cooking demonstrations by Thai chefs, organised by the Royal Thai Embassy. \u00a0A Food Market will not only offer artisanal foods for sale, but also beverages such as the new award-winning Bains Cape Mountain whisky<\/a><\/strong> from Wellington, the best single grain whisky in the world, as well as Fairtrade wines.<\/p>\n

The Taste of Cape Town is one of 18 Taste festivals hosted around the world. \u00a0Taste of Durban will be held in July and Taste of Joburg in September. \u00a0Taste of Cape Town is environmentally friendly, with Interwaste recycling at the festival, and biodegradable eating utensils and bowls made by Green Home Products will be used.<\/p>\n

POSTSCRIPT 12\/4<\/strong>: Parking is in short supply, and traffic cops are all around the venue, to frighten anyone off parking anywhere else except inside the Cape Town Stadium, at a reasonable charge of R20. \u00a0The evening was wonderful, mild weather wise, lots of attendees but it never felt crowded. \u00a0The pop-up restaurant (Pot Luck Club this evening, but without Luke Dale-Roberts, as advertised on the program) had the longest queue, so one should go there first. \u00a0Tweeting is difficult, almost impossible \"\"<\/a>from the festival, given the network overload. \u00a0Signal Restaurant of the Cape Grace hotel was the ‘best dressed’ restaurant, in giving one a feel of its real counterpart. \u00a0It is difficult to present one’s dishes under such trying conditions, and there can be little talk of ‘plating’ on a small recycled plate, but the best looking dish was Savour’s Norwegian salmon and avocado tartare with \"\"<\/a>parmesan galette, Ikura caviar, soy-lime broth (this detracted from the dish) and micro-herbs (right). \u00a0The best tasting dish was the Twelve Apostles’ Azure starter of Duck liver cream, pickled red apple, and lentil leek mignonette (left). \u00a0I enjoyed sitting at the tables spread around\"\"<\/a> the grounds, just chatting about the dishes and the restaurants they came from. \u00a0There are a lot of Capetonians interested in our Cape Town restaurants. \u00a0I heard a lot of Afrikaans spoken, and\u00a0the PR representative Errieda du Toit told me that Afrikaans media had covered the festival for the first time. \"\"<\/a> Lindt impressed with its shop and demonstration area, the making of pralines and Lindor being demonstrated. One should go here at the beginning or end, as it became very full.<\/p>\n

Taste of Cape Town,<\/strong> 11 and 12 April 18h30 – 22h30, 13 April 13h00 – 17h00 and 18h30 – 22h30, 14 April 12h00 – 17h00, \u00a0www.tasteofcapetown.com<\/a> Twitter: @Taste \u00a0Taste Fest app available for free for Apple, Blackberry, and Android devices. \u00a0R80 entrance and tasting glass, R180 includes R100 tasting crowns.<\/p>\n

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com <\/a> Twitter: @WhaleCottage<\/p>\n","protected":false},"excerpt":{"rendered":"

The sixth Taste of Cape Town, to be held at the Green Point Cricket Club from today until Sunday, promises to be a feast of food and beverages, prepared by some of the Cape’s leading chefs, and offered for tasting by top wine estates and beverage houses. A pop-up restaurant will feature some of our […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[3,124,20,21],"tags":[5014,4186,18779,18025,11629,18666,18771,484,18767,240,32378,14423,11350,11123,18770,15709,15711,160,11348,3459,4921,11349,18778,2561,39,7977,14129,14765,15587,18774,18775,8159,18777,18769,11730,14128,11352,15580,2864,13961,9182,990,18776,18768,18773,14495,32373,572,18772],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t